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Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Mennonite-raised turkey breast cured, then smoked twice in our smokehouse for an except...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Old-fashioned cooked deli salami — the traditional Jewish-deli style, slightly sweet, s...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...